TX77/ 




LIBRARY OF CONGRESS 



014 635 096 3 # 




perftne Cakes 

Ibow Zo fl&afce XLbem 



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IKatberfne jfurstenberg 

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price One Dollar 



4 CpPYRfGHT, 1916, BY 

CATHERINE FURSTINBIRG 



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. * 



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* MRS. FURSTENBERG'S 

METHOD OF 

MAKING SUPERFINE CAKES 

/TAKE baking is one of the finest, as well as the 
^■^ most difficult of arts, and although hard to ac- 
quire in all its niceties, may be mastered by the 
average person by perseverance and experience. 

In making cake, accuracy in measuring the ingredi- 
ents is most essential. Give very strict attention to 
every detail. Measure everything before beginning. 
Have your baking tins ready. Be sure your eggs are 
strictly fresh. Use wire egg beater in the shape of 
a large spoon, the five cent kind, to whip your whites 
of eggs; your cakes will be larger, lighter and finer 
grained. Never use a Dover egg beater for whites of 
eggs; it cuts the air cells and makes your cake tough. 
In mixing your cakes,, don't stir, but heat thoroughly, 
bringing the batter up from the bottom of the bowl at 
every stroke. In this way the air is driven into the 
cells of the batter instead of out, which is the case 
when you stir. 

UTENSILS NEEDED 

Hn eight quart mixing bowl and a slotted mixing 
spoon, a wire egg beater in the shape of a large spoon, 
a Dover egg beater for the yolks of eggs, a steel 
spatula, two half -pint measuring cups with fourths 
indicated; one for liquid and one for dry measure. A 
five cent spool of thin wire, (can be bought at any 
hardware store) ; six-inch pieces of which I use for 
testing sugar; an egg seperator, a flat sieve to fit into 
the tops of two three-quart cans, put sieve into one 



Pag* One 



pan, measure your flour, put into sieve and shako pan 

until all flour falls through, then put sieve into the 
other pan and put your flour in the sieve again, as 
many times as necessary. This way you keep your 
flour in just the two pans, not all over the table or 
floor. Never use the flour sifter with a revolving cen- 
ter, it pushes the flour through, therelby making it 
heavier instead of lighter. I use this sifter for sugar 
for if there are lumps in, it will pulverize them. One 
quart aluminum pan for boiling sugar, two-inch blocks 
of maple wood to rest cake on when taken out of the 
oven. I use the spring form cake tins, ten inches 
across with a three inch center tube and three inches 
deep. I use this large tin in preference to a smaller 
and deeper tin because I can cut nicer shaped pieces 
and more of them. I also use an eight inch square tin, 
three and a half inches deep for variety; I use the 
nine inch round and square layer tins. Never grease 
cake tins for any kind of sponge cake. 

HOW TO MEASURE 

One cupful of flour. Fill cup slightly heaping, 
do not press down, run knife across top to make level. 
When measuring butter, pack in solid and run knife 
across top to make level. 

Teaspoonful. Fill spoon slightly heaping, run knife 
across top to make level. A half teaspoon is obtained 
by dividing through center lengthwise. 

INGREDIENTS 

1Hse cane granulated sugar in preference to the beet 
sugar, if you can have your choice, it makes a better 
frosting as it does not grain as quickly as the beet 
sugar and is sweeter. Always use sweet, fresh butter; 
if it is at all strong it will spoil the flavor of your 
cake. Rather use one-third fresh rendered leaf lard 
and two-thirds good butter. Have strictly fresh eggs, 

©JI.A420546 

Pag* Tivo 

JAN 28 1916 



you can not make a fine cake with packed eggs. I 
specify Kern's Success flour because that is the kind 
I always use, and have had the very best results with it. 
If you use other flour, a little more or less may be 
required, as some flours take up more moisture than 
others; if other flour is used always bake a small 
patty cake first; if more flour is needed it will fall in 
the center and be crumbly. If too much has been used 
it will be hard and crack in the middle, if this should 
happen acid a few teaspoonfuls of milk, but the cake 
will never be as light when milk is added last. It is 
best to have your batter quite thin, as you can always 
add more flour without spoiling the texture of the cake. 
I stipulate Calumet Baking Powder, because I have 
used it for years with the very best of success. It is 
pure and always reliable. The amount I specify is 
what I use of Calumet Baking Powder ; if you use other 
baking powder you will have to use according to the 
amount you are accustomed to use for the same amount 
of flour, as some baking powders are stronger than 
others, do not use too much or your cake will be coarse 
grained and full of holes. I also use nothing but the 
Ambrosia Cocoa and Chocolate, as it makes a rich, 
dark cake and icing of very fine flavor. I make my 
own flavoring extracts and cake coloring. Full instruc- 
tions of how to make on page 14. Don't flavor your 
cakes too strongly, just use enough to give a pleasant 
suggestion of flavor desired. 

To blanch almonds drop them into boiling water 
and let stand five minutes, then drop them, into cold 
water, the skins will slip off easily; dry on a napkin 
and let thoroughly dry in the air before using. Do not 
dry in the oven, which takes away the oil thereby spoil- 
ing the flavor. Blanch Pistachio nuts the same wax- 
as almond nuts. 

The beauty of all my cakes is their fine texture and 
moisture. My cakes will be as good the fifth day as 



Pagt Three 



they are the first — providing you can hide them from 
the family that long. The great trouble is one piece 
does not suffice; it is so good they always want more. 
Always keep your cakes in a tin cake box that you 
can close air tight and keep in a cool dry place. 

THE OVEN. 

vThe baking of the cake is the most difficult part 
for most people, for much depends on the oven for the 
success of your cakes. Be sure you understand how to 
regulate your oven perfectly so you can operate it 
according to instructions. I use a gas range to bake 
with, and I put my cakes into a cold oven and then 
light hut one burner and turn it down as low as pos- 
sible to (begin with and then gradually, very gradually 
increase heat until cakes are done. If you use a wood 
or coal range to bake with open the oven door fifteen 
minutes before putting your cakes in, so as to cool it 
sufficiently, it should be just hot enough to burn a 
piece of white note paper a golden brown in twenty 
minutes. But if your oven should get too hot, put a 
pint basin filled with cold water into the oven, but do 
it very quickly, as a sudden rush of cold air will cause 
your cake to fall. Do not open the oven door any 
oftener than is absolutely necessary, and then not wide 
open. Open and close very gently so as not to jar 
cake. Do not move cake while in a soft condition, as 
that will break the air cells before they are cooked, 
thereby causing your cake to fall. When cake is done 
it will spring back quickly if gently pressed with the 
finger on the center of the cake; test with a toothpick, 
if ifl comes out clean the cake is done. 

If there is anything you do not thoroughly under- 
stand regarding these recipes, write to me enclosing a 
self addressed and stamped envelope, and I will be 
pleased to give you the desired information, I am, 
Yours for good cake, 

Katherinb Furstenberg, 
726 Murray Ave., Milwaukee, Wis. 



SUNSET CAKE 

Y& Teaspoonful Salt. V2 Teaspoonful Cream of 
1*4 Cupfuls of Sugar. Tartar. 

6 'Eggs. 1 Cupful .Success Flour. 

y 2 Cupful Cold Water. 1 Teaspoonful Vanilla. 

Sift flour seven times; separate eggs, beat yolks un- 
til thick and creamy; put salt irrfo whites of eggs, beat 
five minutes, add cream of tartar, taking long strokes 
so as to get the air into fihe eggs, beat until you can 
make a clean cut through" the frotji with a knife; not 
any longer or you will beat the air out of the eggs 
again. Put* sugar in a one quart aluminum sauce pan 
or enameled ware pan, with half cup cold water; let 
boil until it becomes quite thick so it] will form a sugar 
bubble. To test, take a. six inch piece of wire, twist 
one end around your finger to make a round hole to 
blow the bubble through ; dip this end into the boiling 
sugar and when it forms a thin veil across the hole 
blow through it and when a sugar bubble blows off, 
your sugar is just! right to pour over your beaten 
whites of eggs. This is the secret of making this de- 
licious cake, he sure your sugar is just right before 
pouring over the whiles of eggs. Pour boiling sugar in 
a thin, fine stream over the whiles of eggs, beating all 
the time. Continue beating witrh nice long strokes for 
twenty minutes by the clock. By this time it should 
become quite cold; now add one teaspoonful Vanilla 
and the beaten yolks of eggs; bea.fi five minutes more, 
using the wire egg beater to make all of the cake, 
now add one cupful of Kern's Success Flour, sifting it 
all in at once. Do not beat any more but fold in the 
flour with ijhe fewest possible strokes, bringing up the 
beater in the center of the batter untiil the mixture is 
well blended. Put int?o an ungreased cake tin and put 
into a cold oven; then light one burner, turning it as 
low as possible for the first twenty minutes. Your cake 



Pagi Five 



will gradually, very gradually, rise, after the first 
twenty minutes increase your heat a little more by 
lighting the other burner, but be sure and turn it down 
to a very small flame for the next twenty minutes; 
you now have had forty minutes baking and your cake 
ought to be up to its full height; now turn each burner 
just a trifle higher for the next twenty minutes to bake 
your cake to a nice golden brown, you have had sixty 
minutes baking cake and if you have had the required 
amount of heat the cake will be done. Test with a 
toothpick, and if not quite done bake a while longer. 
Place a napkin on the table and put two blocks of wood 
on napkin to rest your cake tin on; take cake from 
oven, turn upside down, only the tin resting on the 
blocks, to have a circulation of air under the cake. 
Cover the cake with a large cloth (I take old table 
cloths, cut in one yard squares, hem them, and use 
them only for covering cakes) and let steam for thirty 
minutes. By this time, if your cake has not come out 
of the tin, take the spatula and loosen it a little. I 
use the spring form tin, the sides spring out and it has 
a removable bottom so ,there is no trouble in removing 
cake from tin. If you use a common loaf tin, line the 
bottom with white note paper, do not grease it, the 
steam will loosen it so it will lift right off. 

Frost when cold. If you do not care to frost cake, 
sprinkle two tablespoonfuls granulated sugar over top 
of cake before baking; this gives it that delightful 
crackley appearance so much desired. 

FROSTING 

2 Cupfuls XXXX Con- 3 Tablespoonfuls Cream, 
feetionery Sugar. 2 Tablespoonfuls Butter. 

% Teaspoonful Vanilla. 

Sift sugar so it is as fine as flour, put butter into 
a quart bowl, place bowl into a pan of hot water until 



Pag* Six 



butter melts; add cream and flavoring, then slowly add 
the sugar, a little at a time until all is used; beat at 
least ten minutes, it must be thick and creamy, spread 
on top and sides of cake with the spatula. This frost- 
ing never cracks. For a fancy, decorated cake try this : 
Take two ounces of pistachio nuts, blanch and chop 
fine, sprinkle these thickly over top and sides of cake 
before frosting hardens. Decorate the outer edge with 
a tiny wreath of candied rose petals. One ounce is 
enough for ,one cake. Just a tiny edge of pink on the 
green cake gives a beautiful effect. You can buy the 
candied rose petals at the confectioners, but I make 
them myself. (Full instructions of how to make them 
on page 15) or omit the nuts and color the frosting 
a delicate green. (Full instructions of how to make a 
harmless green coloring on page 15), decorating the 
outer edge with a tiny wreath of rose petals makes a 
beautiful cake and well repays you for your extra labor. 



Page St<vtn 



GOLDEN GLOW CAKE 

2 Cupfuls of Sugar. % Cupful Hot Water. 
4 Eggs. 1 Teaspoonful Calumet 

y 2 Teaspoonful Salt. Baking Powder. 

2 Tablespoonfuls Cold 2^4 Cupfuls Kern's Sue- 
Water, cess Flour. 
1 Lemon. 

Sift the Hour and baking powder seven times, sift 
sugar four times, separate the eggs, put the yolks in 
the large mixing bowl and beat fifteen minutes. The 
yolks must be thick and ceamy; add the sugar a little 
at a time, using the slotted mixing spoon. When you 
have one cup of sugar well creamed with the yolks, add 
one tablespoonful cold water, then gradually the rest 
of the sugar and one more tablespoonful of cold water, 
now beat this mixture for ten minutes, then add the 
grated rind of the lemon and one teaspoonful of lemon 
juice; now add a little hot water (not boiling) and 
a little flour until the required amount is used, using 
a little of each alternately ; beat hard, bringing the 
batter up from the bottom of the bowl with every beat. 
Gently fold in the stiffly beaten whites of eggs to which 
you have added the salt, very gently, just enough to 
mix well and not one stroke more. Put into an un- 
greased tin. I use a spring form cake tin ten inches 
across with a three inch center tube, as this makes a 
very large cake. If you don't care to frost the cake, 
sprinkle two tablespoonfuls of granulated sugar over 
the top before putting into the oven. This gives it that 
delightful crackley appearance so much desired. Put 
into a cold oven; light one burner, turn as low as pos- 
sible for the first twenty-five mnutes, your cake will 
rise very gradually. After twenty-five minutes, light 
the other burner, turning that as low as possible for the 
next twenty minutes; your cake by this time has risen 
to its full height and there is where you want to keep 



Page Eight 



it, so increase your heat 'by turning each burner a trifle, 
just a trifle higher and hake for twenty-five minutes 
more. ,You now have had seventy minutes baking cake 
and if you have had the required amount of heat, your 
cake .will be done and a rich golden brown all around. 
•Place a napkin on the table and put two blocks of wood 
on napkin to rest your cake on, take cake from oven, 
turn upside down, only the tin resting on the blocks so 
as to have a circulation of air under the cake. Cover 
the cake with a large cloth and let steam for thirty 
minutes, loosen sides of cake with spatula and cake will 
come out of tins nicely. When cold, frost. 

BOILED FROSTING 

1 Egg White. 1 Cupful of Sugar. 

2 Tablespoonfuls Butter. 1 Teaspoonful Lemon 
% Cupful Water. Flavoring. 

% Teaspoonful Cream of % Teaspoonful Salt. 
Tartar. 

36oil sugar and water until you can make a sugar 
bubble. To make a sugar bubble, take a six inch piece 
of wire, twist one end around your finger to make a 
round ring to blow the bubble through, dip this end 
into the boiling sugar when it begins to thicken, and 
when it forms a thin veil across the hole, blow through 
it and when a sugar bubble blows off your sugar is just 
right to pour over the stifflly beaten whites of eggs, to 
which you have added cream of tartar and salt while 
beating. Pour in a thin stream, beating all the time, 
now add the butter and flavoring and beat twenty min- 
utes, spread on cake with spatula. This frosting, if 
properly made, will not run or crack. Keep in a cool, 
dry place. 



Pagt Nine 



PARAMOUNT CAKE 

* 

1 Cupful Brown Sugar. I Cupful of Milk. 

1 Cupful Ambrosia Cocoa. 

Boil until thick and smooth. 
I '•_- Cup fills Brown Sugar. 1 Cupful Chopped Al- 
1 2 Cupful of Butter. monds. 

1 Eggs. 1 Teaspoonful Cinnamon 

2/3 Cupful of .Milk. iy 4 Cupfuls Kern's Suc- 

1% Teaspoonfuls Vanilla. cess Flour. 

% Teaspoonful Salt. 3 Teaspoonfuls Calumet 

1 Cupful of Cold Boiled Baking Powder. 

'Potato. 1 Teaspoonful Baking 

Soda. 

JBlanch almonds the day before. Put baking powder, 
cinnamon and soda into the flour and sift seven times ; 
sift sugar five times; separate eggs; cream butter until 
it looks like cream, add sugar; mix to a smooth paste; 
beat the egg }^olks until thick, add to butter and sugar, 
beat ten minutes; put potatoes through a sieve, add 
one cupful to cake mixture, blend well together; add 
vanilla and almonds; now put in a little milk and a 
little flour alternately until all is used. Now add the 
warm paste of sugar, milk and cocoa ; beat this mixture 
until it has a velvety appearance, about ten minutes, 
add salt to the whites of eggs and whip to a stiff froth 
and gently fold into your cake mixture; mix just 
enough to blend all nicely together and no more. This 
can be made into a loaf 'cake or layer cake; bake loaf 
cake eighty minutes and the layer cake thirty minutes. 
Have your cake tins well greased with pure lard and 
dusted well with flour. This mixture will make three 
large layers. Put in a cold oven, light one burner, 
turn way down for first fifteen minutes, now light the 
other burner; turn low for next ten minutes, then in- 
crease heat a trifle for last five minutes. Test with a 
toothpick. Turn upside down, resting on two blocks, 



Page Ttn 



and cover with a cloth and let steam fifteen minutes. 
Take from tins and when cold put together with fig- 
filling. 

FIG FILLING 

11/4 Cupfuls of Figs. 1% Cupfuls Sugar. 

1 Cupful Water. 1 Teaspoonful Vanilla. 

% Teaspoonful Salt. 1 Teaspoonful Butter. 

(Put figs through a food chopper; put in sauce pan 
with one cup of water, boil five minutes, add sugar and 
salt and boil to a thick paste; take from fire, add 
butter and vanilla; when cold, put between cakes. 

CHOCOLATE ICING 

y 2 Cupful Ambrosia Bit- 1% Cupfuls of Sugar. 

ter Chocolate. 1 Tablespoonful Butter. 

iy 2 Cupfuls of Milk. 1 Teaspoonful Vanilla. 

|put 'chocolate and one-half cup of milk in one-quart 
aluminum or enameled sauce pan put over a mild fire 
until chocolate is dissolved, then add one cup milk and 
the sugar and boil until a little dropped in cold water 
will form into a soft ball when rolled between the fin- 
gers ; take from fire, add butter and vanilla and beat 
until iti becomes thick and creamy ; put sauce pan into 
a pan of hot water to keep it from setting while you 
are icing your cake, or if you care to have a white fill- 
ing and frosting use the boiled frosting recipe that I use 
for the Golden Glow Cake, but taking twice the amount 
and adding three marshmallows, cut fine, to beaten 
eggs just before you pour the boiling syrup over. 



Page Eleven 



PARADISE TORT L E 

'•j Cupful of Butler. 1 Cupful Chopped 
1 Cupful of Sugar. Walnuts. 

'/4 Cupful of Milk. 3 Teaspoonfuls Calumet 
3 Eggs. [Baking Powder. 

!/2 Pound Graham 1 Toaspoonful Yanilla. 
Crackers. 

Jput graham crackers into a warm oven until they 
get dry and crisp; roll them very — yes, very line — add 
baking powder and put them through the flour sieve 
three times; sift sugar five times; beat butter to a 
cream, add sugar, beat to a nice smooth paste; beat 
yolks of eggs until thick, add to butter and sugar, beat 
until nice and light then add a little milk and a little 
cracker crumbs, alternately, until all is used, putting 
in chopped walnuts and vanilla, or any flavor desired; 
beat well. Put salt into whites of eggs and beat to a 
very stiff froth, add to cake batter, gently folding in; 
put into a well greased cake pan dusted well with flour. 
Bake fifty minutes; put cake in a cold oven, light one 
burner, turning as low as possible far the first fifteen 
minutes, light the other burner as low as possible for 
the next fifteen minutes. Your cake should now have 
risen its full height, increase your heat a trifle for the 
next twenty minutes and if you had the required 
amount of heat your cake will be done; test with a 
toothpick before taking from oven; turn upside down, 
resting on two blocks, cover with cloth and steam 
twenty minutes. Frost, when cold, with the Sunset 
Cake Frosting. 



Pagt Tivthve 



KISSES 

3 Egg Whites. y 2 Teaspoonful Cream of 
1 Teaspoonful Vinegar. Tartar. 

!/2 Teaspoonful Vanilla. */£ Teaspoonful Salt. 
1 Cupful Sugar. 

Sift the sugar five times ; put salt into the whites of 
eggs and whip three minutes, then add cream of tartar 
and whip very, very stiff, add vinegar and flavoring, 
then the sugar a little at a time until all is used and 
heat for fifteen minutes, by this time it is one stiff mass 
and very hard to beat. Crease tins very lightly, then 
take a little cloth and wipe the grease off, which leaves 
just a faint trace of grease on tins, drop by teaspoon- 
fuls, giving the spoon a twist so as to make a little 
peak at the top of each one, place three inches apart. 
This will make about three dozen kisses, sometimes 
more if you have large eggs. Bake sixty minutes, put 
into a cold oven, light one burner, turning as low as 
possible, this will be all the heat necessary to bake 
them. If you like them with a soft center bake only 
forty-ifive minutes. These Kisses can be varied by color- 
ing the batter pink (full instructions how to make a 
harmless red coloring on page 15) and using rose 
flavoring (full instruction, how to make rose flavoring 
on page 14) ; you can leave them single or take a 
white one and pink one, pasting the bottoms together 
with a little of the unbaked batter, or by adding half 
a cupful of shredded cocoanut you will have Cocoanut 
Kisses ; you can also make Chocolate Kisses by adding 
a little melted chocolate, but add a little more sugar 
or they will flatten. You can also make Sugar Cream 
Puffs by baking them in your muffin pans, cutting off 
the tops and filling with sweetened and flavored whipped 
cream, replacing the tops; don't fill, however, until you 
are ready to serve. To make Nut Kisses, add one-half 
cupful chopped nuts. 



Page Thirteen 



VANILLA FLAVORING 

©no ounce of vanilla beans (can be bought at any 
drug store), cut very fine with a shears, put into a five 
ounce bottle, add two and one-half ounces of grain 
akohol and two and one-fourth ounces of cold water, 
two teaspoonfuls of glycerine and two teaspoonfuls of 
sugar. Keep the bottle tightly corked and. shake every 
day for several days. It will be ready to use in three 
weeks, but the longer it stands the stronger it will be. 



LEMON FLAVORING 

vl he grated rind of six large lemons put into a five 
ounce bottle ; add two ounces of grain alcohol, two 
ounces of cold water, two teaspoonfuls glycerine and two 
teaspoonfuls sugar. Keep the 'bottle tightly corked and 
shake every day for several days. Let it stand for three 
weeks and then strain through cheese cloth bag, squeez- 
ing bag dry. It is now ready for use. 



ORANGE FLAVORING 

proceed the same as for Lemon Flavoring, using 
oranges instead. 



ROSE FLAVORING 

jfill a large mouthed bottle, with freshly gathered 
and very fragrant rose petals of any color. Bruise them 
with a tittle round stick, after they are in the bottle; 
fill the bottle with equal parts of grain alcohol and cold 
water. Cork tightly and let stand at least six weeks, 
strain through a cheese cloth bag, wringing the bag dry. 
Then add two teaspoonfuls sugar and two teaspoonfuls 
glycerine and it is ready for use. 



Page Fourteen 



CANDIED ROSE PETALS 

% Cupful Water. 1 Cupful Sugar. 

Fresh Rose Petals. 

JBoil slowly until the syrup hardens when dropped 
into cold water; remove from fire and stir until it be- 
gins to. granulate; place the sauce pan into a pan of 
hot water and with a small pincers dip the petals, one 
at a time, into the hot syrup putting them on a china 
platter to harden, then dip them in powdered sugar 
and dry twenty-four hours before using. These will 
keep any leength of time if kept in a cool dry place. 
A small box of petals made up when roses are plentiful 
will give one material for many pretty cakes, and the 
cost is almost nothing. 

RED COLORING 

3 Cupfuls Chopped Beets 1 Teaspoonful Grain®^ Alcohol 

jput beets through food chopper ; put into a little salt 
bag and squeeze out all the juice. To one-half cup of 
this juice add one teaspoonful grain alcohol. A few 
drops, more or less, will color your cake or frosing 
from a delicate pink to a deep rose color. It will keep 
indefinitely. 

GREEN COLORING 

y 2 Cupful Spinach Juice. 1 Teaspoonful Grain Alcohol. 

IP ut spinach leaves through food chopper and put into 
a little salt bag and squeeze out the juice; to half a 
cupful of spinach juice add one teaspoonful of grain 
alcohol. A few drops will color cake or frosting a beau- 
tiful green. Bottle and keep tightly corked and it will 
keep until all is used. 



Page Fifteen 



SOME TEMPTING CAKES FOR PARTICULAR 



PEOPLE 



Angel Cake. 
Almond Cake. 
Almond Macaroons. 
Bride's Cake. 
Heaven's Food. 
Cocoanut Cake. 
Cream Puffs. 
Chocolate Eclairs. 
Sea Foam Torte. 



Lady Fingers. 
White Perfection Cake. 
Christmas Fruit Cake. 
White Fruit Cake. 
Farmer's Fruit Cake. 
Rolled Jelly Cake. 
Date Torte." 
Hermit Cakes. 
Surprise Torte. 



The recipes of any of the above cakes, with explicit 
instructions of when and just how to combine the in- 
gredients, and just how to regulate the oven for baking 
them, will be sent postpaid on receipt of price. 
Twenty-five cents a piece, or five for a dollar. 

Katherine Furstenberg, 

726 Murray Ave., Milwaukee, Wis. 




COCOA 

A Superior Article! 
Made of Choice Cocoa Beans 



MADE IN MILWAUKEE 



Ambrosia Chocolate Co. 

331-333-335 Fifth Street 
Milwaukee, Wis. 



Page Fourtten 



Kern's 
FINEST SUCCESS FL0UR 

PRODUCED 



The Flour that makes 
baking a pleasure. 

It gives results that sat- 
isfy and leave nothing to 
be desired. 

A trial will convince the 
most skeptical. 



Manufactured by 

John B. A. Kern & Sons 

MILWAUKEE, WIS. 




01 4 635 0963 

To Insure Best Baking Results 



( 



Always Use 



DAKlIKi P 



i 



ALUNET DAKlIKi rOWDER J 



It Is The 



I 
COOK'S BEST FRIEND ! 



Highest awards for purity and efficiency, 
Chicago, 1908, Paris, France, 1912. 



Pure In The Can, Pure In The Baking. 



i 



»**. 



LIBRARY OF CONGRESS 



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